Colaba Colada (Desi flavored pina colada)
Recipe Details
Servings: 4
Recipe Category: Drink
Difficulty Level: Easy
Prep Time: 1 day (including making chai syrup)
Prep Time: 10 mins (using pre-made chai syrup )
I first had the Colaba Colada at the Dishoom restaurant in Shoreditch, London. I instantly fell in love with this delicious drink and was ecstatic to see it in the Dishoom cookbook by Sharmil Thakrar. It is described as a virgin pina colada that is dressed up with chai syrup, cilantro, and lime. I love it, as the tastes of the spices complement the pineapple and coconut and give the typical pina colada a new depth of taste!
The addition of rum can be used to turn this drink from a mocktail to a cocktail:)
The chai syrup in this recipe is a simple syrup that is flavored with spices, it can also be used in tea, drink starters such as pumpkin spice latte and milkshakes)
I didn't follow the chai syrup recipe exactly from the book. I took some shortcuts of course:)
Servings: Makes 3 cups
Prep Time: 1 day
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What you’ll need
1 cup pineapple juice
1/2 cup coconut milk (from a tin)
1/4 cup fresh squeezed lime juice
3/4 cup chai syrup (recipe below)
24 cilantro leaves
Ice
directions
Colaba Colada
Put the pineapple juice, coconut milk, lime juice, and cilantro and pulse in a blender
Add the same amount of ice and blitz for 2 mins until smooth
Pour into glasses and garnish with lime slices and coconut flakes
Chai syrup
2 tsp cardamom powder
2 tsp pumpkin spice (great combo of ginger, nutmeg, cloves, cinnamon and allspice)
1.5 tsp ginger paste (but if you can use grated fresh ginger that tastes better)
3 cups sugar
3 cups water
Mix together the spices, ginger paste, and sugar thoroughly
Leave for at least 4 hours or preferably overnight
Add 3 cups of boiling water and stir
Leave for 4 hours
Store in a sterilized container for up to 3 months
The perfect mocktail to finish any meal with!
